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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Tanner's Carrot Cake Recipe

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This recipe for Tanner's Carrot Cake is from The Gensler Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups white sugar
¾ cup vegetable oil
3 eggs
1 tsp. vanilla extract
¾ cup buttermilk
2 cups grated carrots
1 cup flaked coconut
1 15 oz. can crushed pineapple, drained
2 cups all purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1 ½ tsp. salt
1 cup chopped walnuts
½ cup butter
1 8 oz. package cream cheese
1 tsp. vanilla extract
4 cups confectioner's sugar
Directions:
Directions:
Preheat oven to 350º F.
Grease a 9x13 inch baking pan and set aside.
In a large bowl, mix together sugar, oil, eggs, vanilla and buttermilk.
Stir in carrots, coconut, vanilla and pineapple.
In a separate bowl, combine flour, baking soda, cinnamon, and salt.
Gently stir into carrot mixture. Stir in chopped nuts.
Spread batter into baking pan.
Bake for 55 minutes or until toothpick inserted in center comes
out clean.
Remove from oven and set aside to cool.

In a medium bowl, combine butter, cream cheese, vanilla and
confectioner's sugar. Blend until creamy. Frost cake while still
in pan.

 

 

 

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